Make this easily customizable casserole the night before and simply bake it day of for an easy brunch.

By: Wendy Kalen

A scrumptious bread pudding breakfast casserole is ready when you are! Put it together at night and bake it in the morning when it is convenient for you. Plus, it’s easily customizable to your family’s tastes!

*Tip: Sliced white bread is great for this recipe but any leftover bread will work. Using leftover dinner rolls or French bread loaves is a great way to use up old bread.

Instructions

In a small bowl mix the ricotta and jam to combine. Spread mixture over 12 pieces of bread. Place them jam-side up in a 23-by-23-centimetre (9-by- 9-inch) pan to make 4 equal stacks. Top each stack with a plain piece of bread. With your palms or a spatula, press down on bread to flatten

In a medium bowl whisk eggs, milk, sugar, and vanilla and almond extracts to combine. Pour over the bread

Spread berries evenly over the bread. Cover and refrigerate 8 to 24 hours*

Heat oven to 180 C (350 F). Sprinkle with pecans and oats, if desired. Cover the pan tightly with aluminium foil. After 45 minutes, loosen the foil and tent the casserole. Bake until puffed and a knife inserted near the middle comes out clean, 55 to 60 minutes. Dust with powdered sugar, if desired

*Tip: Offer your guests some variety and opt to serve the berries on the side. This will let them customize their casserole to their likings.

Variations

If you like cinnamon, substitute any flavour cinnamon-swirl bread in place of the white bread.

We're sorry, but we can't accept your messages or personal information because you do not meet our eligibility requirements. But that doesn't mean you can't explore the rest of our site and learn more about us! Check out www.pg.com for information about P&G and its brands.